Lean Pork for Lipid-lowering Diets. A Comparison with Traditional Pork

The conventional recommendation that lipid-lowering diets contain reduced amounts of red meats limits an important dietary source of nutrients. In an effort to address this problem, we analyzed 10 cuts from the loin and shoulder of a newly developed leaner pork (LP) product (5 boneless, 5 bone-in, n= 12 ea) for total fat, fatty acids, and cholesterol using standard AOAC techniques. We found that fat content of LP cuts is 34.5 to 61.0 % lower (p<0.0001) than for composited samples (n = 12 to 30) of identical cuts from traditional sources (TP). Fat content of LP averages 5.88±1.86 g/100 g (mean±SEM), ranging from 1.82 + 0.18 g/100 g to 11.07±0.94 g/100 g for tenderloin and blade chop, respectively. TP values are 10.66 ± 1.84 for the over-all average with a range of 3.59±0.27 (tenderloin) to 21.19 ± 0.72 g/100 g (rib end chop). Polyunsaturated to saturated fatty acid ratios (P:S) are higher (P<0.05) for LP compared to TP. LP P:S range from 0.42 in rib chops to 0.55 in sirloin roast Cholesterol contents of LP cuts do not differ from those of TP. The improved fat content and profile, along with preliminary results from our ongoing feeding studies using LP, support the conclusion that LP used as part of a prudent diet can play a role in lowering dietary lipid levels. © 1995 American Dietetic Association.

Duke Scholars

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